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HOLIDAYCOOKBOOK

Find this coffee cake on page 27!

THE SEASON'S BEST RECIPES

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Before you finalize your menu, browse our entire list of mouthwatering recipes, from savory holiday

soups and sides, to festive snacks and sweet treats. Whichever dishes you choose, your stomach

(and holiday spread!) will certainly thank you.

SavorySidesStuffed Jalapeños ...............................................................3Bacon-Braised Brussels Sprouts ........................................4Pecan-Crusted Sweet Potato with Sour Cream ..................5Sautéed Sweet Potatoes with Whiskey, Brown Sugar, Cayenne, and Rosemary ..........................................6Broccoli Casserole ...............................................................7Asian Slaw ...........................................................................8Fried Green Beans ..............................................................9Mashed Potato Casserole ...................................................1oBourbon Wild Rice .............................................................11Cheesy Chicken Casserole ..................................................12Sweet Potato Soufflé ...........................................................13

Main DishesItalian Wedding Soup .........................................................14Taco Soup ...........................................................................15Rack of Lamb ......................................................................16Chicken Chili .......................................................................17Tammy’s Meatballs .............................................................18Smoked Brisket with Citrus Marinade ...............................19Sweet and Sour Pork ..........................................................20Chicken Roasted on a Bed of Vegetables ...........................21Rollade (Stuffed Pork Chops) .............................................22Quiche with Bacon and Broccoli ........................................23

SweetCakesMom’s Cherry Cheesecake ...........................................24Cinnamon Chocolate Cake ..........................................25Applesauce Spice Cake ................................................26Mama B’s Famous Coffee Cake ...................................27Cinnamon Coffee Cake ................................................28Gingerbread Peach Skillet Cake ..................................29Grandma Myrtle’s Birch Cake .................................... 30

Cookies & BarsSoft Pumpkin Cookies .................................................. 31Spiced Pumpkin Bars with Hazelnut Crust .................32Oreo-Stuffed Chocolate Chip Cookies .........................33Cherry Coconut Bars ....................................................34Almond Cookies with Chocolate Avocado Fudge Frosting ..............................................35Date Squares ................................................................36English Toffee Almond Bars ........................................37Melting Moments ........................................................38The Best Gingersnaps .................................................. 39

SnacksRolo Turtles ................................................................ 40Oreo Truffles ................................................................ 41White Chocolate Party Mix ..........................................42Macaroons ................................................................... 43Pumpkin Panache ........................................................44Easy Caramel French Toast .........................................45

Table of Contents

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Stuffed Jalapeños

10 jalapeños

1 lb. of spicy Italian sausage

1 pkg. of bacon

2 boxes of softened cream cheese

1 onion

1 pkg. of mushrooms

1 pkg. of Cheddar cheese

1 garlic clove

Dice the onion, mushrooms, and garlic, and mix them together in a large mixing bowl. Brown the sausage, tear

it into small chunks, and mix it in with the other ingredients in the bowl. Mix the cream cheese into the bowl

until all of the ingredients are blended well. Next, take the jalapeños and cut them all in half lengthwise. You

can then clear out as much of the stem and the seeds as you’d like. For less heat, remove all of the seeds.

Once your peppers are ready, fill them with cheese mixture. Be generous with the amount you place in each

pepper. After you have filled all of the peppers, take the bacon and wrap half a piece of bacon around each

pepper. Arrange them on a baking sheet. Sprinkle the Cheddar cheese over all of the peppers. Place the

peppers in the oven at 375 degrees F for 15 minutes. After 15 minutes, rotate the pan so that the peppers that

were in the front are now in the back, and bake for another 8 minutes. When done, let cool for 2 minutes and

serve.

“These are special to me because they were one of the first recipes I took and made my own. This will be the first year I’ll be going home for Thanksgiving and Christmas, and these are what I’ll bring. Plus, they taste awesome and bring a little fire to the family gathering!”

Submitted by: Zac PaquetteReaders.com Web Developer

Ingredients:

Directions:

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Bacon-Braised Brussels Sprouts

1½ lb. Brussels sprouts

4 oz. (about ½ cup) bacon, chopped

1-2 cloves garlic, peeled and smashed

Place a large pan over medium-high heat. Cook bacon until crisp and until fat renders, about 2-3 minutes.

Transfer to paper towels to drain. While bacon is cooking, wash, trim, and cut the Brussels sprouts in half —

this helps them cook more evenly and quickly. Remove brown and damaged outer leaves and trim the bottoms

of the sprouts. Add the smashed garlic clove, crushed red pepper, and Brussels sprouts to the rendered bacon

fat in the skillet. Cook over moderate heat, stirring occasionally (and gently) for about 3 minutes, until slightly

caramelized.

Add water to the pan and gently scrape the caramelized bits from the bottom of the pan. Then simmer,

covered, for approximately 5 minutes until sprouts are fork-tender but not mushy. Remove lid, add a splash of

vinegar, and reduce until syrupy for another 2-3 minutes. Crumble bacon over the Brussels sprouts and toss

with salt and pepper to taste. Serve with a sprinkling of shaved or grated Parmigiano-Reggiano.

“Brussels sprouts are incredibly healthy (even more so than kale or broccoli), and they go well with almost any meat dish, making them a perfect addition to any holiday meal. Of course, the addition of bacon doesn’t hurt either!”

Submitted by: Denise of We Like To Cookwww.welike2cook.com

Ingredients:

Directions:

Kosher salt

Freshly ground black pepper

Crushed red pepper flakes (optional)

½ c. water

2 Tbsp. cider vinegar

¼ c. grated Parmigiano- Reggiano

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Pecan-Crusted Sweet Potato with Sour Cream

1 large sweet potato3.5 oz. pecans2 large handfuls freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Scrub sweet potato and slice into 8 rounds, about ⅓ in. thick. Discard the small ends. Place slices in a single layer on a baking tray lined with baking paper and drizzle generously with olive oil. Finely chop the pecans leaving a few chunky bits. Combine pecans with cheese and about 1 Tbsp.

thyme leaves and 3-4 Tbsp. olive oil to moisten. Season with salt and pepper.

Divide pecan mixture between the sweet potato rounds, pressing gently but not to compact the mixture too much. Sprinkle with remaining thyme sprigs. Bake for 40-50 minutes or until the crust is deeply golden and the sweet potato is tender. Check after 30 minutes, and if it’s browning too quickly, cover with some foil. Serve hot, with sour cream separate so everyone can add their own.

Budget — replace all or part of the pecans with coarse, soft bread crumbs and use a cheaper Parmesan-style cheese such as Grana Padano.

Vegan or dairy-free — replace the cheese with soft bread crumbs and be more generous with the olive oil. Serve with a tahini sauce (equal parts lemon juice, tahini, and water) instead of the sour cream.

Winter squash — replace the sweet potato with thin slices of butternut pumpkin squash.

Carnivore — serve draped generously with OR serve as a side to a glazed ham.

“These little treats smell amazingly festive as they bake away in the oven. And they taste even better. Just remember to be quite generous with the seasoning, as the sweetness of the sweet potato and the toasty nuts can make it feel a little like dessert ... not that that’s a bad thing.”

Submitted by: Jules of Stonesoupwww.thestonesoup.com/blog

Ingredients:

Directions:

Variations:

Small bunch thymeOlive oil 1.5 c. sour cream, to serveSalt and pepper to taste

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Sautéed Sweet Potatoes with Whiskey, Brown Sugar, Cayenne and Rosemary

4-5 medium (red flesh)

sweet potatoes, peeled and

cut into ½-inch cubes

2 small shallots, diced

3 sprigs fresh rosemary,

chopped finely

This step can be done ahead of time: Place sweet potato cubes in a medium-sized pot and cover with water. Add a dash

of salt and place over high heat. Allow the water to come to a boil, then reduce heat and allow the potatoes to simmer

until soft for about 20 minutes or so. Drain water and set potatoes aside. If you do make the potatoes ahead of time, store

them in the fridge in a sealed container until you need them.

In a large nonstick skillet, melt butter over medium-high heat. Add shallots, and cook for 2-3 minutes until translucent.

Add in sweet potatoes and gently stir to coat with butter. Allow to cook for 2-3 more minutes. Sprinkle cayenne, brown

sugar, rosemary, salt, and pepper over the potatoes while they cook. Be careful not to over-stir, so that the potatoes

retain their shape (and don’t get mushy — you want them to remain in cubed form!). Turn the heat up to high, and

deglaze the pan with half of the whiskey. Allow the sweet potatoes to caramelize. Once slightly browned on one side, turn

the potatoes over (or give a quick stir) and sprinkle with more brown sugar. Add in the rest of the whiskey and cook until

potatoes have caramelized and have light to medium browning. If the potatoes begin to stick at any point, add in more

butter.

Taste and adjust seasonings if needed. (I like them to pack a punch, so I use more cayenne than indicated.) Sprinkle a bit

more fresh rosemary over the top of the potatoes and serve immediately. If you really want the potatoes to pack a bit of a

punch, drizzle just a touch more whiskey over the top of the potatoes before serving.

“I used to overcomplicate the holidays and make ridiculous dishes that required me to slave over the stove all day. I’ve since learned my lesson, and I try to relax and enjoy the holidays. That’s one of the reasons I love this recipe — it allows me to do just that because they are so easy to make.”

Submitted by: Lindsay of Rosemarriedwww.rosemarried.com

Ingredients: Serves 4-6 people

Directions:

2 Tbsp. salted butter

2 Tbsp. whiskey

½ tsp. cayenne pepper

1 tsp. brown sugar

Salt and pepper to taste

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Broccoli Casserole

2 10-oz. pkg. frozen broccoli, chopped

1 can cream of mushroom soup

½ c. mayonnaise

Juice of 1 lemon

Salt & pepper to taste

Grated Cheddar cheese

½ c. bread crumbs

2 Tbsp. melted butter

Cook broccoli until just tender. Put into a 2-quart greased casserole dish. Sprinkle with salt and pepper. Then

combine soup, mayonnaise, and lemon juice, and gently mix with broccoli. Load the top with grated Cheddar

cheese, then sprinkle on bread crumbs and drizzle with butter. Bake for 30 minutes at 350 degrees F.

“This dish is a delicious reminder of growing up and brings back memories of our large, chaotic, and happy family holiday meals.”

Submitted by: Angie StocklinReaders.com Co-Founder & COO


Directions:

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Asian Slaw

Salad1 head cabbage, shredded1 c. sliced almonds, toasted1 c. sunflower seeds2 pkg. Ramen noodles (chicken flavor)

Dressing ¾ c. oil⅓ c. vinegar½ c. sugar1 tsp. salt½ tsp. pepper1 seasoning packet from Ramen noodles

Crush Ramen noodles and toss in a large bowl with shredded cabbage, almonds, and sunflower seeds. In a

small bowl, stir together dressing ingredients and pour over salad. Mix well. Chill and serve.

“This is the perfect side dish for any large gathering — holiday pitch-in and family approved! The noodles add an unexpected and delicious crunch.”

Submitted by: Judy OakleyReaders.com Order Fulfillment Specialist

Ingredients:

Directions:

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Fried Green Beans

1 lb. bacon

2-3 cans French cut green beans, drained


Cut bacon into squares and fry in a skillet. Drain any bacon fat. Throw bacon back into skillet along with green

beans. Heat for 3-4 minutes. Enjoy!

“My grandma always made these, and I absolutely loved them! So easy to make for a large group of people. If I’m cooking this in advance, I usually toss it in a crockpot afterwards to keep it heated.”

Submitted by: Nicole WestromReaders.com Customer Happiness Specialist

Ingredients:

Directions:

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Mashed Potato Casserole

6 potatoes, cooked and mashed (I add just a little milk when I mash them)

½ c. butter

1 c. sour cream

6 oz. cream cheese

1 tsp. salt

¼ tsp. pepper

2 tsp. onion salt

Mix rest of ingredients with mashed potatoes and put in a buttered casserole dish. Dot top with butter. Bake at

350 degrees F for 30 minutes.

“This is my go-to side when the kids come home, and it can be made year-round. It’s a classic dish that’s very easy to make — and they eat it up every time!”

Submitted by: Jody WeberReaders.com Customer

Ingredients:

Directions:

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Bourbon Wild Rice

1 c. long grain and wild rice blend½ stick unsalted butter1 shallot or small onion, chopped6 large Portobello mushrooms, wiped clean and sliced10 oz. cashews, rough chopped½ c. golden raisins½ c. bourbon2 ½ c. chicken stockSalt and black pepper2 green onions, sliced

Preheat oven to 350 degrees F. In an oven-safe skillet over medium-high heat, sauté shallots and mushrooms

in butter. Remove shallots and mushrooms from pan and set aside. Add cashews and raisins to pan and

brown. Carefully pour in bourbon (take pan off heat to avoid flare) and return shallots and mushrooms. Add rice

and stock, and season with salt and pepper to taste. Cover with tight-fitting lid or aluminum foil and place in

oven for 45 minutes to 1 hour, until liquid is absorbed. Just before serving, sprinkle green onions over the top.

“This recipe is a side dish that my family absolutely loves. Because there are no children, we like to cook with wine and spirits. Bourbon is one of those ingredients that gives almost any dish — even dessert — that little extra something. This rice dish is really flavorful and comforting, and has a variety of textures with the nuts and raisins.”

Submitted by: Ann ContellaReaders.com Customer

Ingredients:

Directions:

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Cheesy Chicken Casserole

1 lb. boneless chicken breast

1 lb. shredded hash brown potatoes (frozen or fresh, if you prefer)

2 c. shredded Cheddar cheese

1 can cream of chicken soup

½ c. sour cream

10 Tbsp. butter

1 tsp. salt

1 tsp. pepper

1 ½ tsp. onion powder

1 bag original potato chips (Any brand — pick your favorite style. Recommended: Kettle or Lay’s.)

Preheat your oven to 400 degrees F. In a small mixing bowl, combine the cream of chicken soup, sour cream, 4 Tbsp. melted butter, salt, pepper, and onion powder. Cut the chicken breasts into bite-size pieces. In a large mixing bowl, combine the chicken, hash brown potatoes, and Cheddar cheese. Mix well. Add the wet mixture from the small mixing bowl to the large mixing bowl combination. Mix well.

Grease a 9x13 glass casserole dish and add your casserole mixture, spreading it evenly across the dish. Bake for 40 minutes. Crush the original potato chips (as few or as many as you’d like) to create a crunchy topping for the casserole. After the first 40 minutes of baking, remove the casserole from the oven and distribute the crushed chips evenly across the top of the casserole. Finally, pour 6 Tbsp. of melted butter evenly across the chip topping. Bake for 40 more minutes. Let cool and serve.

“This is not necessarily a special holiday recipe, but it is a fairly

simple casserole my sister developed. And it’s delicious. It would

definitely work well as a side dish or could be considered a main

dish, too, as it contains a protein!”

Submitted by: Whitney MoormanReaders.com PR Manager


Directions:

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Sweet Potato Soufflé

Soufflé3 c. sweet potatoes, mashed (I use 3 large cans, drained, NOT syrup-packed)2 eggs1 tsp. vanilla½ c. milk½ tsp. salt⅓ c. softened butter

Topping1 c. brown sugar1 c. coarsely chopped pecans⅓ c. flour⅓ c. softened butter (not melted)

Mix soufflé ingredients in mixer and pour into greased dish. Prepare topping by mixing together ingredients in a small bowl. Top casserole and bake at 350 degrees F for 30 minutes uncovered.

“This recipe has been on my mom’s side of the family for over 30

years and was given to her by my Aunt B! It’s a different variation to

most sweet potato dishes that usually use marshmallows.”

Submitted by: Julie SchiefersteinReaders.com Senior Buyer & Merchandiser

Ingredients:

Directions:

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Italian Wedding Soup

20-25 mini meatballs, fully cooked6 c. chicken broth2 c. beef broth

Place broth and meatballs into a large soup pot. Simmer for 10 minutes, then add spinach and carrots. Bring to a boil, add pasta, and simmer 10-15 minutes. Season to taste. Ladle into bowls and garnish liberally with Parmesan cheese.

“This soup is appropriately named because it is often enjoyed at many Italian-American weddings. It has also been part of my family’s holiday tradition for as long as I could remember. No matter how big the feast, it’s always a highlight of our holiday meals.”

Submitted by: Dom of Dom’s Kitchenwww.domskitchen.com

Ingredients:

Directions:

1 pkg. frozen crinkle-cut carrots1 10-oz. pkg. frozen chopped spinach, defrosted and drained

1 c. uncooked orzo pastaSalt and pepper to tasteParmesan cheese to taste

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Taco Soup

2 lb. ground beef1 chopped onion1-2 cloves of garlic1 can yellow corn (do not drain)1 can hominy or white corn (do not drain)1 can diced tomatoes (do not drain)1 can diced tomatoes with green chilies(do not drain)1 packet taco seasoning1 packet ranch seasoning1 can drained black beans (or kidney)

Brown the meat, onions, and garlic together until the meat is thoroughly cooked. Drain. Put everything back into your pot or crockpot, and add all of the remaining ingredients except the beans. If you’re cooking on the stovetop, bring everything to a boil first, and then simmer on low for about 30 minutes. Otherwise, just let it cook on low all day in your crockpot. In both scenarios, add the beans during the last 10 minutes of cooking to avoid overcooking. Top with cheese, onion, sour cream, or guacamole before serving.

“This was shared with me by a former coworker and has become a

staple at our house, especially during the cold-weather months. I’ve

made it on the stove and in my crockpot, and it’s great either way.”

Submitted by: Erika CrabtreeReaders.com Customer Experience Manager

Ingredients:

Directions:

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Rack of Lamb

1 rack of lamb, about 1 lb.kosher saltfresh cracked pepper2 Tbsp. mayonnaise2 tsp. mustardChopped fresh herbs: *rosemary, thyme, chives, mint, tarragon — whatever you have

*Rosemary and lamb always go well together, but I adore tarragon with this recipe as well.

Preheat the oven to 475 degrees F. Place lamb on a parchment-lined (for easy clean-up) rimmed baking sheet. Season with salt and pepper on all sides. Mix together mayo, mustard, and herbs. Spread an even layer across the rack of lamb (you might not need it all).

Place pan in the oven. Bake for 10 minutes, reduce heat to 400 degrees and bake for 10 more minutes. Take pan out of the oven and place lamb on a board to rest. Let rest for at least 10 minutes (but no less than 10 minutes — I can’t emphasize resting enough). Cut and serve. This goes beautifully with crispy fingerling potatoes.

Notes: The lamb takes about 20 minutes to cook, but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly. It might take a teensy bit of practice to nail it. For example, I made a rack today that weighed .92 lbs, and I removed it before the 20-minute mark because after 18 minutes it felt perfectly firm.

“As simple as it is to prepare, rack of lamb always feels celebratory

and special. This sauce browns beautifully in the oven and makes for

a stunning presentation on your holiday table.”

Submitted by: Alexandra of Alexandra Cookswww.alexandracooks.com

Ingredients: Serves 2 people

Directions:

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Chicken Chili

2 16-oz. cans kidney beans, mild flavor, drain2 16-oz. cans black beans, hot flavor, not drained1 packet taco seasoning1 Tbsp. chili seasoning (or more based on your taste)1 bag frozen corn (about 20-oz. bag)4 large chicken breasts1 large can Ro*Tel, hot flavor1 large can tomato sauce1 large onion

Add all of the ingredients, except the chicken, together in a crockpot and cook on low for 2 hours. Add the uncut chicken breasts, then cook for an additional 5 hours. Once the chicken is fully cooked, remove the chicken and cut into small pieces. Add the chicken back to the crockpot, and let it cook for another 2 hours on low. If desired, serve on a bed of rice. Enjoy!

“I remember my grandmother always wanting to make something

the day before Thanksgiving, and she would take many suggestions

on things to fix. We decided to fix chili one year, and she asked me to

help her fix it. Well, we realized we didn’t have the ingredients that

she wanted, so we improvised and had a chicken chili instead of the

normal beef chili. It was a great crowd pleaser!”

Submitted by: Melissa FoxReaders.com Director of Shipping & Receiving


Directions:

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Tammy’s Meatballs

1 lb. ground beef

1 egg

⅓ c. milk

¼ to ⅓ c. Parmesan cheese

⅔ sleeve of Ritz crackers

Worcestershire sauce

Seasoned salt (the Morton’s kindwith the blue lid)

Preheat the oven to 400 degrees F. Put the ground beef in a large bowl and smush with a wooden spoon. One by one, mix in crackers, egg, milk, and cheese. I usually have to eventually just start using my hands to mush everything together. When it’s all one mixed-together mass, sprinkle the Worcestershire sauce on top as you count to 5 (this is my attempt to quantify my mom’s instructions to “eyeball it”). Take the seasoned salt and sprinkle a thin layer over the top of your hamburger mix (again, my mom says to “eyeball it”). Mix together. Hands work best for this. Roll into balls and put on cookie sheet. Bake for 20 minutes.

Great with spaghetti sauce!

“I don’t really like meatballs, but my mom has always made them

this way, and they’re delicious. It’s also the first meal (spaghetti

and meatballs) I made my husband when we started dating, so he

probably married me because of them.”

Submitted by: Haley KuehlReaders.com Director of Brand Strategy

Ingredients:

Directions:

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Smoked Brisket with Citrus Marinade

SmokerWash your brisket under cold water and pat dry with paper towels. Combine all of your marinade ingredients together in a large mixing bowl and stir well. Place your brisket in a large resealable Ziploc bag. (I use 2-gallon Ziploc bags.) Pour your marinade over your brisket, remove as much air as possible, seal the bag, and refrigerate for 24 hours. An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade, and pat dry. Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired.

Before you rub the fat side, score it like a checkerboard to ensure your rub gets to the meat. Preheat your smoker and keep the temperature as close to 225 degrees F as possible.

You need to prepare to make this far in advance. You’ll need 90 minutes per lb. of your brisket to smoke at 225 degrees F.

“Time with your family should be cherished and maximized. Any chance you have, you should try and organize a family meal and have everyone sit down together. This recipe reminds me of times I would sit down with family members at an awesome BBQ and just share stories and life happenings. Any meal that is easy to prepare and allows you to focus on the more important things in life — primarily family or friends — will always be a favorite of mine.”

Submitted by: George of Civilized Caveman Cooking Creationswww.civilizedcavemancooking.com

Directions:

Marinade⅓ c. apple cider vinegar⅓ c. olive oil1 c. fresh cilantro, chopped6 cloves garlic, mincedJuice of 4 limes

Rub3 Tbsp. black pepper3 Tbsp. cumin3 Tbsp. paprika1 Tbsp. salt

Ingredients:

Juice of 1 lemon2 Tbsp. cumin1 Tbsp. black peppercorns1 Tbsp. dried oregano1 tsp. salt

Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. Do not open for another 6 hours at least. Every time you open the lid, you add 60 minutes to your cook time, and there is no need since we marinated it to stay moist. I recommend using a meat thermometer that can go in the smoker and that you do not open your lid until it reaches 185 degrees F. Once your brisket is complete, slice against the grain and serve.

OvenFollow most of the steps above, but instead, preheat your oven to 275 degrees F. Once your brisket is ready, place it in a large roasting pan fat side up and cover with aluminum foil. Place in your oven and cook for 1 hour per lb. or until a thermometer reaches 185 degrees F.

Meat8 lb. grass-fed brisket, fat cap on

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Sweet and Sour Pork

Sweet Sour Pork1 lb. lean pork¼ tsp. salt¼ tsp. sugar1 Tbsp. soy sauce2 Tbsp. sherry⅛ tsp. freshly ground black pepper1 small onion

For sweet sour sauce, place sugar, vinegar, light soy sauce, dark soy sauce, and sherry in a heavy saucepan. Bring to boil and set aside until ready to add vegetables and corn starch mixture.

For the sweet sour pork, cut the pork in pieces 1 to 1 ½ inches square and ¾-inch thick. Mix salt, sugar, soy sauce, sherry, and black pepper. Add pork, toss to coat, and marinate for about 20 minutes, turning meat twice. Cut onion in half lengthwise, and then cut into pieces 1 to 1 ½ inch long and ¾-inch wide. Remove membrane and seeds from bell pepper, cut in 1-inch wide strips, then cut strips in 1 to 1 ½-inch diamond shapes diagonally. Cut the pineapple rings into 1-inch pieces.

Then, bring plenty of salted water to a boil, add carrots, and parboil for 3-4 minutes. Rinse under cold, running water and drain. Combine egg, flour, salt, and water to make a batter. Heat 2 Tbsp. of oil in a wok or other pan. Add ginger and garlic, then stir fry for 30 seconds. Discard garlic. Add vegetables and stir fry for about 2 ½ minutes. Meanwhile, heat the sweet sour sauce in a saucepan. Add sauce to the vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm. Heat the oil for deep frying. Coat pork pieces lightly with the batter. Drop pork into the hot oil one by one and deep fry for about 3 ½ minutes (or until golden brown). Drain, add to sauce, and stir to coat. Serve immediately.

“There are a few dishes my mom would make that just bring me back to my childhood, but the one that was always a favorite was my mom’s Sweet & Sour Pork. No one else’s mom made this dish at home, which made it more unique. While we ate this year-round, we typically had Chinese food for Christmas Eve. It was a nice change of pace from all of the heavy meals consumed around the holidays.

This sweet, rich sauce made the old-fashioned way (no maraschino cherries here!) is an immediate favorite to anyone who tries it. I love carrying on this tradition and making this take-out favorite at home. My family loves it, and there is something about making your kitchen smell the same way your childhood kitchen smelled way back when.”

Submitted by: Maeghan of The Way To His Heartwww.thewaytohisheartblog.com

Ingredients:

Directions:

1 green pepper2 slices canned pineapple2 carrots, cut diagonally into 1-inch pieces1 egg2 Tbsp. flour

½ tsp. salt1 Tbsp. water2 Tbsp. oil2 thin slices fresh ginger root, minced1 clove garlic, crushedOil for deep frying

Sweet Sour Sauce½ c. sugar½ c. vinegar4-5 Tbsp. light soy sauce1 Tbsp. dark soy sauce (optional)2 Tbsp. sherry1 ½ Tbsp. cornstarch, dissolved in ½ cup water

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Chicken Roasted on a Bed of Vegetables

2 lb. chicken thighs and drumsticks

A mix of vegetables (like onions, garlic, carrots,

celery, potatoes, and/or broccoli)

Olive oil

1-2 Tbsp. balsamic vinegar


Fresh parsley, chopped

Dried herbs (thyme, rosemary, oregano)

Heat the oven to 425 degrees F. Wash and prep your preferred vegetables and cut into bite-sized pieces. Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper, and herbs. Rub the chicken drumsticks and thighs with olive oil. Sprinkle the chicken pieces generously with salt and pepper and place on top of vegetables. Bake for an hour or until chicken is done. Let the chicken pieces rest on a serving platter. Mix vegetables in the baking dish and roast 5-10 minutes longer if needed. Garnish with chopped fresh parsley. Total time: 75-85 minutes.

“This recipe is so special to me because I love how simple and rustic

it is. It’s perfect for a busy weeknight or even a lazy Sunday dinner.

You could add any combination of vegetables you like, and best of

all, it’s a one-pot meal!”

Submitted by: Barb of Wishful Chefwww.wishfulchef.com


Directions:

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Rollade (Stuffed Pork Chops)

4 boneless pork chops½ Tbsp. ground black pepper½ Tbsp. ground mace1 tsp. kosher salt1 tsp. ground ginger1 tsp. ground nutmeg½ tsp. ground cardamom1 Tbsp. olive oil2 Tbsp. butter1 Tbsp. corn starch1 Tbsp. mustardAlso needed: kitchen twine and Dutch oven

Slice each pork chop into two thinner pork chops, and flatten them with a meat tenderizer (flat side) or rolling pin. Lay them side to side, but let the left one overlap the right one by 1 inch. Mix the black pepper, mace, kosher salt, ginger, nutmeg, and cardamom, and sprinkle ¼ on top of the pork chops. Now, roll them up tightly as one piece, starting to roll at the right. (Step-by-step pictures are on inmyredkitchen.com.) Bind the rollade together with kitchen twine — use one larger piece if you feel comfortable or 3 smaller pieces. Sprinkle with salt and pepper and repeat with the other 3 pork chops.

Heat the Dutch oven over high heat, and add the olive oil and butter to melt. Brown the rollades over high heat for 5 minutes, and keep turning over so it browns evenly. Lower the heat to medium-low and let them cook for 25-30 minutes. Transfer the rollades to a plate and cover with foil. Add about ½ cup boiled water to the butter juices in the Dutch oven and stir. Mix about one Tbsp. of the gravy with one tsp. of corn starch and add this to the gravy. Let it boil down for some Dutch-style gravy and add the mustard at the end.

Serve the rollades with the Dutch-style gravy, mashed potatoes, and green beans wrapped in bacon. Merry Christmas!

“A few months ago, I left my family and friends behind in the Netherlands to start a new life with my husband in LA. When I think of Christmas with my family, I think of Rollade — a big piece of large pork stuffed with typical Dutch spices. While cooking these small rollades, it felt like I was standing in my mother’s kitchen on Christmas Day!”

Submitted by: Ellen of In My Red Kitchenwww.inmyredkitchen.com

Ingredients:

Directions:

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Quiche with Bacon and Broccoli

1 pkg. crescent rolls

12 eggs

1 lb. bacon, fried and crumbled

1 c. chopped frozen broccoli, thawed

12 oz. Velveeta cheese, cut into ¼-inch thick slices

Preheat the oven to 350 degrees F. Coat an 8½x11 baking dish with nonstick cooking spray. Unroll crescent rolls over the bottom of the pan to form a crust. In a medium bowl, whisk together eggs until beaten. Pour over crescent rolls. Sprinkle bacon and broccoli evenly over the top of the eggs. Cover with slices of Velveeta cheese. Bake for 50 minutes or until a knife inserted comes out clean. The quiche should be lightly browned and puffy. Let stand for 5 minutes before serving.

“For as long as I can remember, my mom has prepared Quiche with Bacon and Broccoli for brunch on Christmas morning. It’s the only time of the year that she makes it, and nothing puts me in the spirit of the season more than eating this dish. The best part? It’s only five ingredients! Serve with fresh fruit and leftover Christmas cookies for the perfect holiday brunch!”

Submitted by: Meggan of Culinary Hillwww.culinaryhill.com


Directions:

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Mom’s Cherry Cheesecake

Crust40 graham crackers, crushed2 Tbsp. sugar1 ½ stick butter, melted

Filling 2 8-oz. packets cream cheese, softened2 ⅔ c. sweetened condensed milk⅔ c. lemon juice2 tsp. vanilla2 small lemon JELL-O packets2 c. boiling water

Topping2 cans cherry pie filling

Mix crust ingredients well and press into the bottom and sides of a 9x13 pan. Chill 1 hour. Mix lemon JELL-O and boiling water in a bowl. Stir to dissolve the JELL-O and let cool. Whip softened cream cheese and sweetened condensed milk. Add lemon juice and vanilla. Whip. Add cooled JELL-O and whip. Chill 2-3 hours. Pour mixture onto crust and chill at least 4 hours (overnight is best). Before serving, top with cherry pie filling.

“I have the recipe card at home with this recipe written in my mom’s handwriting. She’s been gone since March 2003, so that means a lot to me. I don’t know if this was her recipe, but it became a holiday staple in our house early on. When I moved away from home, this was the dessert that I took to every gathering. This cheesecake is not like a New York style cheesecake. It has more of a creamy texture.”

Submitted by: Debbie IngleReaders.com Culture & Facility Manager

Ingredients:

Directions:

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Cinnamon Chocolate Cake

Cake1 stick margarine½ c. vegetable oil2 squares chocolate, unsweetened1 c. water 2 c. flour 1 tsp. baking soda 2 c. sugar ½ c. sour milk (place 1 ½ tsp. vinegar in ½ c. measuring cup, fill the rest with milk) 2 eggs beaten 1 tsp. cinnamon 1 tsp. vanilla extract

Preheat oven to 350 degrees F. Combine margarine, vegetable oil, chocolate, and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a bowl and blend. Add chocolate mixture and blend. Pour batter into a greased 9x13 cake pan. Bake 30-35 minutes or until cake tests clean with a toothpick. (For cupcakes, bake 23 minutes or until cake tests clean.) Let cake cool to slightly warm before icing.

For icing, combine first three icing ingredients in a saucepan, and heat until bubbles form around the edge. Remove from heat. Add powdered sugar and vanilla, and beat with a mixer. Ice cake.

This cake becomes more moist as it sits. Ideally, bake it a day before you want it. And good luck trying to stay out of it!

Submitted by: Moriya Harpster of Olive & Clydewww.oliveandclyde.com

Ingredients:

Directions:

“This cake recipe has been in our family since before my time. It’s

always my mom’s go-to recipe for birthdays, holidays, and for days

that you just need a little cake in your life. I highly recommend it for

all chocolate lovers — you won’t be disappointed!”

Icing1 stick margarine 2 squares chocolate, unsweetened 6 Tbsp. (3 oz.) milk 16 oz. pkg. powdered sugar 2 tsp. vanilla extract

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Applesauce Spice Cake

Preheat oven to 350 degrees F. Butter and flour a Bundt pan, round or square 9-inch cake pan, one loaf pan, or 4 mini-loaf pans. Combine all of the cake ingredients in the order listed. Pour into pan and bake for 40-45 minutes or until cake springs back when gently pressed. Cool on a rack for 10-15 minutes before loosening and inverting onto the rack (with foil or parchment below the rack). While cake is cooling in the pan, whisk together glaze ingredients in a small bowl until smooth. Take a fork and gently spear around the cake in various places, so that the glaze will seep into the cake. Spread glaze on the cake while it is still warm. Total time: 1 hour and 15 minutes.

“After the birth of my son, a loving family at the school where I used to teach made me a delicious meal accompanied by this cake, still warm from the oven. I love this cake because it can be mixed in one bowl, requires no special ingredients, and turns out great every time. I hope it becomes a family favorite in your home as well! The cake pictured was made from making half of the recipe and using two mini-loaf pans.”

Submitted by: Ashleigh Taschewww.scratchymama.com

Directions:

Cake½ c. canola oil1 egg½ c. sugar½ c. brown sugar1 tsp. vanilla2 c. unbleached flour2 tsp. baking powder½ tsp. baking soda1 tsp. salt1 tsp. cinnamon½ tsp. nutmeg ½ tsp. cloves¼ tsp. cardamom (optional)1½ c. applesauce


Glaze1 c. powdered sugar1 Tbsp. softened butter2-3 Tbsp. milk or cream (at least 1 percent milk)½ tsp. cinnamon½ tsp. vanillaPinch salt

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Mama B’s Famous Coffee Cake

¼ stick of butter

1 c. brown sugar, packed

¼ c. milk

2 pkg. crushed pecans

3 pkg. Pillsbury Homestyle Biscuits (make sure you don’t grab the flaky kind)

A dash of cinnamon

Preheat oven to 350 degrees F. In a saucepan, melt butter. On low heat, stir in the brown sugar. Add milk (do this slowly, adding just a drop at a time) — you want the sauce to still be rather thick. Spray Bundt pan. Pour ¾ of melted sauce into the bottom of the Bundt pan. Then, sprinkle crushed pecans on top, circling around the pan so that the pecans form an even layer. Open rolls and start placing on top of the pecan layer, so that you’re forming a wreath of dough around the pan. (Note: They don’t have to be perfect. Just squish them in side-by-side so that they all fit.) Sprinkle a bit of cinnamon on top of dough, then pour any leftover sauce over the top. Bake in oven for 25-30 minutes or until cake tests clean with a knife.

When done, let cool for 10 minutes. To remove cake from pan, run a knife around the outside and inside of the pan to loosen. Wearing mitts, place plate over top of pan and flip pan over, wiggling pan so that cake slides out (careful, the sauce can burn fingers). If any of your sauce gets stuck to the pan, scoop out and spread on top of cake. Slice and enjoy!

“My mom has made this coffee cake (a different take on monkey bread) every Christmas morning for as long as I can remember. As a mother of four girls, it was so easy for her to make this before any of us woke up and pop it in the oven while we opened gifts. It was always done to perfection by the time we finished. The cake has become a tradition for Thanksgiving, birthdays, and Easter, too!”

Submitted by: Molly BorterReaders.com Content Manager

Ingredients:

Directions:

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Cinnamon Coffee Cake

⅔ c. water

1 stick butter, softened

1 pkg. Martha White Cinnamon Streusel

Coffee Cake Mix (this will give you cakemix and crumb topping)

Heat oven to 450 degrees F. Mix the water, butter, and cake mix to make your cake batter. Grease a 8x8 or 9x9 pan, and pour a thin layer of cake batter into the bottom of the pan. On top of your first layer, add a thick layer of the cinnamon crumb topping. Do this until you have 3 cake batter layers total, with crumb topping between each. Sprinkle the rest of your crumb topping over your third layer of batter, and bake for 40-45 minutes.

“I have always cooked with my mom and grandma for holidays or pitch-ins. When I got older, I started cooking on my own and tried new things. This Cinnamon Crumb Cake was a winner at three different family outings. My family requires me to bring this cake to every get-together, especially Thanksgiving.”

Submitted by: Taylor LawsonReaders.com Order Fulfillment Specialist

Ingredients:

Directions:

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Gingerbread Peach Skillet Cake

Topping4 Tbsp. butter¼ c. brown sugar4 Tbsp. molasses½ c. chopped pecans1 15-oz. can or jar sliced peaches, drained

Gingerbread½ c. sugar½ c. butter1 egg1 c. molasses1 ½ tsp. baking soda1 tsp. ground ginger½ tsp. cloves½ tsp. salt2 ½ c. plain flour1 c. hot water

Heat oven to 350 degrees F. In a 12-inch cast iron skillet, melt 4 Tbsp. butter to begin the topping mixture. Stir in brown sugar, molasses, and pecans. Evenly layer peaches over the sugar mixture. To make gingerbread, cream butter and sugar, and add egg. Add molasses. Stir together dry ingredients and slowly add to molasses mixture. Add hot water and mix well. Pour batter on top of peaches. Bake for 30-40 minutes or until gingerbread springs back lightly when pressed with a finger. Remove skillet from oven and invert onto a heatproof serving plate. Serve warm or cold. Very good with sweetened whipped cream or vanilla ice cream.

“Each time I make this recipe, it takes me home to my mother’s kitchen with its cheery fruit-and-flowers cafe curtains. The recipe began with a 1937 clipping from the Farm Journal Magazine for gingerbread. Our family has an orchard, and my grandmother, Coela Coston, added the peaches and pecan topping. Mama Coston died in 1965, but she had already taught me the recipe. It is one of the most flavorful and comforting desserts you’ll ever taste. It is a staple on our holiday table.”

Submitted by: Mary Marlowe LeveretteReaders.com Customer


Directions:

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Grandma Myrtle’s Birch Cake

Cake2 eggs2 c. of sugar1 tsp. vanilla2 tsp. baking soda1 can crushed pineapple (unsweetened)2 c. cake flour

Icing2 c. powdered sugar1 9-oz. packet of cream cheese1 stick of butter1 tsp. vanilla

Preheat the oven to 325 degrees F. For the cake, mix eggs, sugar, vanilla, and baking soda together. Add the pineapple and flour, and mix. Pour into a 13x9 inch pan and bake for 40-45 minutes. For the icing, mix the powdered sugar, cream cheese, butter, and vanilla together until smooth. Let the cake cool for about 20-25 minutes and then spread the cream cheese frosting on top.

“Of all the wonderful things my grandmother would bake, it was

her Birch Cake that I loved the most. This moist, sticky, delicious

cake flavored with pineapple and topped with a fluffy cream cheese

frosting will surely delight your little ones, but it is also sophisticated

enough that grownups with a sweet tooth will love it as well.”

Submitted by: Veronica of A Cook’s Canvasacookscanvas.com

Ingredients: Makes 12 slices

Directions:

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Soft Pumpkin Cookies

Cookies¼ c. unsalted butter, softened to room temperature½ c. granulated sugar¼ c. brown sugar½ c. pumpkin puree1 egg1 tsp. vanilla extract1 ¼ c. all purpose flour1 tsp. baking powder½ tsp. pumpkin pie spice¼ tsp. salt

Icing1 c. powdered sugar1-2 Tbsp. whole milk

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside. In a large bowl, cream butter and sugars for about 5 minutes until light and fluffy. Scrape down the sides of the bowl and add the pumpkin, egg, and vanilla. Continue beating for another minute or so, and add flour mixture, beating again to combine.

Drop tablespoon-sized cookies onto baking sheet, slightly flattening the top, and bake for about 12 minutes until set and edges begin to turn golden. Cool completely on wire rack. While cookies are cooling, whisk milk into powdered sugar. If necessary, add more milk or powdered sugar to get a thick but runny glaze. Drizzle over cooled cookies and allow to dry, about 15 minutes.

“A plate of cookies gives everyone the option to enjoy something

sweet, without any of the stress of a fancy dessert. These cookies

pack all of that holiday pumpkin flavor everyone loves this time of

year, and their soft texture will satisfy cookie and cake-lovers alike!”

Submitted by: Natalie of Wee Eatswww.wee-eats.com

Ingredients: Makes 20 cookies

Directions:

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Spiced Pumpkin Bars withHazelnut Crust

Crust4 Tbsp. unsalted butter, plus extra for greasing the pan½ c. all purpose flour¼ c. toasted hazelnutsPinch of salt¼ c. tightly packed brown sugar

Filling7.5 oz. canned pumpkin puree6 Tbsp. tightly packed brown sugar1 egg½ tsp. cinnamon powder6 cloves, grinded to a powder½ + ¼ c. heavy cream, plus extra for makingwhipped cream for serving

Preheat oven to 350 degrees F. In a food processor, place toasted hazelnuts, flour, and salt, and process them to get a smooth flour mix. In a bowl, add melted butter and brown sugar. Using a whisk or handheld electric whisk, whisk the mixture until pale in color for about a minute or so. Add the flour mix and stir to mix it all together.

Line a 6-inch x 4-inch baking pan with big parchment paper so that you have overhangs on both the smaller edges, which will help in taking the cooked bar out of the pan. Butter the parchment paper generously, then sprinkle with flour. Tap the extra flour out of the pan. Press the crust mix into the pan and bake for around 12-15 minutes or until starting to brown, but not too brown (since you’ll be baking it again with the filling).

Meanwhile in a bowl, add pumpkin puree, sugar, egg, cinnamon and cloves powder. Stir it all together until uniformly mixed. Add heavy cream and mix it together until a smooth mix forms. Add the filling to the cooked crust, making sure it goes in all the corners. Bake for 30-35 minutes, or until the center of the filling is set. Let cool down outside once done, then run a knife around all four edges. Using the hanging parchment paper, take the “pie” out and transfer it to a cooking rack. Cut the bars in desired size and keep in an airtight container. Serve with some whipped cream.

“Super easy and quick to make. Plus, this twist to your old

traditional pumpkin pie makes them perfect for holiday gatherings.”

Submitted by: Amishi of Naive Cook Cookswww.naivecookcooks.com

Ingredients:

Directions:

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Oreo-Stuffed Chocolate Chip Cookies

3 pkg. pre-made cookie dough

1 pkg. Double Stuf Oreo cookies

Recipe was adapted from www.veryculinary.com. Visit the site for how to make this using homemade cookie dough.

Preheat oven to 350 degrees F. Form small balls with the dough using a cookie scoop (or roll with hands if you’re using Break ’n Bake cookie dough). Then, place one ball on top of an Oreo cookie and another ball on the bottom. Seal edges of dough balls together around the Oreo cookie by pressing and cupping in hand until Oreo is no longer visible. Place the Oreo-stuffed dough onto parchment-lined baking sheets. Stick the sheets in the fridge to cool down and set. (Your hands will have warmed up the dough, making it mushy; skipping this step will result in flat and deformed cookies.) Bake for 13 minutes or until golden brown. Let cool and devour!

“Oreo-Stuffed Chocolate Chip Cookies are perfect for the holidays

— it’s the best way to indulge your holiday sweet tooth with two

cookie classics. I cheated and just used store-bought cookie

dough (it’s definitely an easier way to do it, especially if you’re in

a pinch during the busy holiday season)! Trust me, no one will be

able to tell.”

Submitted by: Ani ZiemniakReaders.com Senior Photographer


Directions:

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Cherry Coconut Bars

Pastry1 c. flour½ c. butter3 Tbsp. powdered sugar

Filling2 eggs, slightly beaten1 c. sugar¼ c. flour½ tsp. baking powder¼ tsp. salt1 tsp. vanilla¾ c. chopped walnuts½ c. sweetened coconut, shredded½ c. quartered maraschino cherries

Preheat oven to 350 degrees F and grease an 8x8 square pan with cooking spray. With hands, mix flour, butter, and powdered sugar until smooth. Spread thin in the prepared pan with fingers. Bake about 25 minutes until golden brown. For filling, beat the eggs in a medium-sized mixing bowl. Stir the rest of the filling ingredients into the slightly beaten eggs. Spread over the top of the baked pastry crust. Bake 25-28 minutes. Allow the cookies to cool before slicing into small bars. Enjoy and share with your friends and family!

“My great-grandmother passed down several of her recipes, including my favorite Cherry Coconut Bars. The buttery, flaky crust is the perfect bed for the gooey, sweet, and nutty topping comprised of coconut, cherries, and walnuts. Not your typical Christmas cookie, but the red from the maraschino cherries makes these little bars festive and the perfect addition to any cookie platter.”

Submitted by: Tara Deal Rochford of Treble in the Kitchenwww.trebleinthekitchen.com

Ingredients:

Directions:

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Almond Cookies withChocolate Avocado Fudge Frosting

Almond Cookies1½ c. almond flour3 Tbsp. raw coconut palm sugar½ tsp. baking sodaPinch of salt2 ½ Tbsp. coconut milk, full fat¼ c. coconut oil, melted1 tsp. vanilla extract1 egg, room temperature

Chocolate Avocado Fudge Frosting 1 c. avocado (about 2 small avocados)2 Tbsp. cacao butter6 Tbsp. raw cacao powder3 Tbsp. raw honey1 tsp. vanilla extract1 tsp. vanilla¾ c. chopped walnuts½ c. sweetened coconut, shredded½ c. quartered maraschino cherries

Almond CookiesCombine the almond flour, coconut palm sugar, baking soda, and salt. In a separate bowl, whisk together the coconut milk, coconut oil, vanilla, and egg. Add the almond flour mixture and gently mix with a rubber spatula to form a batter. Refrigerate the batter for 30 minutes. Spoon ½ Tbsp. of the chilled batter into a cookie sheet lined with parchment paper and then press with the palm of your hands to flatten the cookies. Bake at 325 degrees F for 17 minutes or until the edges start to turn golden brown. Let cookies cool on the baking sheet set over a wire rack.

Chocolate Avocado Fudge Frosting Melt the cacao butter in a double boiler over simmering water. Turn heat off and mix in the cacao powder, honey, and vanilla. In a blender or food processor, blend the chocolate with the avocado to form a creamy frosting. (You can adjust the sweetness of the frosting to your liking by adding more honey.) Evenly spread the frosting on top of each cookie using a small knife and serve.

Store cookies in an airtight container at room temperature or in the refrigerator.

“By adding this healthy frosting to the cookies, it makes them even that much more delicious and beneficial. I think these cookies are also a great way to get avocados into your diet, and parents can surprise their kids with a healthy, tasty treat (and they won’t even know the avocado is in there)!”

Submitted by: Adriana of Living Healthy with Chocolate www.livinghealthywithchocolate.com

Ingredients: Makes 22 2-inch cookies

Directions:

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Date Squares

Crumble1 ½ c. flour1 ⅔ c. rolled oats1 c. brown sugar1 tsp. baking soda1 tsp. salt¾ c. soft butter

Date filling1 lb. dates1 c. hot water

In a large mixing bowl, combine flour, oats, sugar, baking soda, and salt. Stir in butter until fully incorporated. The mixture should resemble coarse crumbs. For the date filling, combine dates and hot water in a saucepan. Bring to a gentle boil, reduce heat, and cook, stirring often until dates are soft and begin to thicken. Press half of the crumb mixture into the bottom of an 8x8 baking pan to form the bottom crust. Spread the date filling over the bottom crust. Sprinkle remaining oat mixture over date filling. Lightly pat down with your fingers to even out. Bake at 325 degrees F for 30 minutes until the top is lightly browned and golden. Cool completely and cut into squares.

“Date squares have always been a family favorite. This recipe was passed down from my grandmother to my mother. I have fond memories of the smell of dates cooking in my mother’s kitchen. The recipe has been tweaked a little to lower the sugar content (while still keeping the great taste).”

Submitted by: Jennifer of Edible Sound Biteswww.ediblesoundbites.com

Ingredients:

Directions:

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English Toffee Almond Bars

1 c. whole wheat pastry flour (Bob’s Red Mill)¼ c. packed brown sugar¼ c. granulated sugar½ c. butter, room temperature1 egg¼ tsp. almond extract¼ tsp. vanilla extract½ c. sliced almonds1 c. semi-sweet or milk chocolate, chips or baking chocolate (Higher quality chocolate will make your bars more delicious! I used Ghirardelli chocolate chips.)

Preheat oven to 325 degrees F. In a large bowl, mix whole wheat pastry flour, brown sugar, granulated sugar, butter, egg, almond extract, and vanilla extract until well combined and mixture resembles cookie dough. Spread mixture into an ungreased 8x8 pan. Bake for 30-35 minutes until the edges are slightly browned and cool completely. (Make sure the bars are completely cooled or the chocolate will not stick to the crust, and it will create a big mess.) Melt chocolate over a double boiler or in microwave (be careful not to burn chocolate) and spread evenly over cooled crust. Sprinkle with sliced almonds. Let cool completely. Cut into 1x2-inch bars. Enjoy!

“This is one of my family’s favorite holiday recipes. My mom bakes English Toffee Almond Bars every year for our Christmas Eve party, and they are always the first to go. These cookie bars are soft and bursting with toffee-flavored crust, crunchy almonds, and of course, lots of chocolate. My mom perfected it from her mom’s old recipe, so you can be sure it’s kitchen-tested and taste-approved. I’ll bet you can’t eat just one!”

Submitted by: Michelle of More Chocolatewww.morechocolate.net

Ingredients:

Directions:

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Melting Moments

Cookies1 c. butter, soft⅓ c. confectioners’ sugar¾ c. cornstarch1 c. flour

Frosting 2 Tbsp. unsalted butter, soft1 c. confectioners’ sugar1 tsp. vanilla or rum extractChocolate bar (for garnish)Small amount of light cream or milk

Blend cookie ingredients (butter, sugar, cornstarch, and flour) thoroughly. Cover and chill at least 1 hour. Form small heaps of dough. Bake at 350 degrees F about 15 minutes. Cookies will be light brown on bottom and quite white on top. Combine frosting ingredients in a bowl and add enough light cream or milk to spread, though it should still be pretty thick. Frost cookies. Sprinkle grated chocolate on top.

“Melting Moments have been a part of my holidays since I was little. I still have my mom’s stained recipe card and pull it out each year. They are especially easy to make, which means you can make the baking a fun family project. They are old-fashioned little cookies that literally melt in your mouth, and in our house, it wouldn’t be the holidays without them.”

Submitted by: Sue of The View from Great Islandtheviewfromgreatisland.com

Ingredients: Makes 18 small cookies

Directions:

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The Best Gingersnaps

2 sticks unsalted butter, softened, room temperature1 c. granulated sugar (plus a bit more for garnish)2 large eggs, room temperature½ c. molasses4 c. all-purpose flour, measured using the spoon-and-level method2 Tbsp. cocoa powder¼ tsp. table salt2 Tbsp. ground ginger1 Tbsp. ground cinnamon2 tsp. ground cloves1 tsp. baking soda

Preheat the oven to 350 degrees F. In the bowl of an electric mixer, cream the butter and sugar together on medium speed for 3-5 minutes or until light and fluffy. Add eggs and molasses, and mix until smooth. In a separate bowl, whisk together the dry ingredients (flour, cocoa powder, salt, ginger, cinnamon, cloves, and baking soda) to thoroughly combine and get rid of any clumps. Add the dry ingredients to the mixer approximately one cup at a time, mixing on low speed just until combined. Scrape down the sides of the bowl in between additions of flour mixture. Use 2-inch ice cream scoop to scoop balls of dough, and roll the top half of the dough ball in granulated sugar. Evenly space six balls of dough on a cookie sheet, and bake for 11-15 minutes until the cookies become puffy and the edges are very slightly golden brown. These cookies are best when they are slightly undercooked after 11-12 minutes. If you want them to be all the way done, bake for the entire 15 minutes. Store in an airtight container for up to 5 days.

Adapted slightly from Christmas Cookies from the Whimsical Bakehouse cookbook.

“Nothing says, ‘It’s holiday time!’ like gingersnaps, right? I’ve tried a lot of gingersnaps in my day, and let me assure you that these are the best. After I tried these, I never looked at another recipe again. They are thick and chewy, moist and pillowy, and just bursting with rich, caramel-y molasses flavor and wintery spices. These are absolutely perfect for holiday parties, family gatherings, or any other occasion that calls for sweet and comforting holiday flavor.”

Submitted by: Nora of Buttercream Fanaticwww.buttercreamfanatic.com


Directions:

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Rolo Turtles

1 bag of regular pretzels

1 bag of Rolos, room temperature (don’t refrigerate)

1 bag of pecan pieces

Preheat your oven to 350 degrees F. Cover a large cookie sheet in parchment paper (for easy cleanup). Get the pecan pieces ready by having them in a bowl near your oven or stovetop. (You’ll have to act fast when the Rolos are out of the oven.) Fill cookie sheet with pretzels. Make sure they are laying flat, and place a Rolo on each pretzel. Carefully place your cookie sheet in the oven. Keep the pan level (these babies tend to slide). Let them melt in the oven for 60-65 seconds. A minute is really all it takes. The Rolos should look deliciously shiny.

Carefully remove your cookie sheet from the oven and place it near your pecan pieces. Place 1-2 pecan pieces on each Rolo, pushing ever so lightly. You want to squash the Rolo a little, but not so much that caramel oozes out. Place finished turtles in the fridge to re-solidify. Eat voraciously. Do not share.

“I spent last Christmas with my boyfriend’s family in Southern Indiana. I didn’t want to go empty-handed, but I’m not crafty, nor am I a chef-extraordinaire. So I whipped up a few hundred of these easy little things for everyone. They were a huge hit. I’m pretty sure they’re responsible for Tom’s family liking me now.”

Submitted by: Jackie KeyesReaders.com Order Fulfillment Specialist

Ingredients:

Directions:

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Oreo Truffles

1 16-oz. pkg. Oreos, divided

1 ½ 12-oz. pkg. cream cheese, softened

2 8-oz. pkg. Baker’s Semi-Sweet Baking Chocolate, melted

Crush cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Place crumbs in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Place balls in freezer while melting chocolate (around 30 minutes is ideal). Use double boiler or glass bowl placed inside pot of boiling water to melt chocolate. When chocolate is melted, turn heat down and prepare balls for dunking. Dip balls in chocolate using 2 forks or tongs; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Refrigerate until firm for about 1 hour. Store leftover truffles, covered, in refrigerator.

Optional: If you want to get really fancy, drizzle opposite color chocolate over truffles or pipe frosting across the tops. The possibilities are basically endless with all the different types of Oreos. Go crazy with it!

“I love this recipe because it’s SOOOO easy and always turns out delicious. Every time I make these, I always get rave reviews. It’s the perfect dessert for a small family gathering or a huge pitch-in around the holidays.”

Submitted by: Krista WardReaders.com Senior Designer

Ingredients:

Directions:

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White Chocolate Party Mix

1 pkg. white chocolate chips

1 pkg. small pretzel sticks

1 pkg. Cheerios cereal

1 pkg. Rice or Corn Chex cereal

1 large bag of M&M’s

In a large mixing bowl, add about 2 c. pretzel sticks, 2 c. Cheerios, and 2 c. Rice Chex or Corn Chex. Set aside. In a small microwaveable bowl, add 2 c. of white chocolate chips. Melt in microwave for 45 seconds and then stir. Place back in microwave at 30-second intervals until the chocolate is at a smooth consistency. If chocolate appears thick and chunky, simply add a little water (⅛ to ¼ c.) to smooth out the chocolate. Pour melted chocolate over mixture in large bowl. Add M&M’s once the chocolate has had a chance to cool slightly (1-2 minutes after pulling out of microwave). (We add the M&M’s a little later so they don’t melt from the heated white chocolate chips.) Let white chocolate cool to room temperature and harden to mixture. Eat and enjoy.

“This recipe is perfect for the holidays because it is so simple and quick. With the craziness of the holidays, it’s a great snack that takes no time at all and tastes delicious.”

Submitted by: Rhea RollerReaders.com Customer Happiness & Shipping Assistant

Ingredients:

Directions:

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Macaroons

4 egg whites

1 c. sugar

Grated cashews (about 10)

Preheat the oven at 350 degrees F. In a mixing bowl, remove the egg whites from 4 eggs (carefully, without a trace of egg yolk). Beat until the egg whites become foamy. To check for the right consistency, tilt the bowl upside down; the beaten egg whites should not spill down. Now, slowly add the sugar and simultaneously beat the mixture. Put the grated cashews into it and gently mix. Pour the batter onto a baking sheet in cone shapes, as shown in the picture. Bake in oven for 15-20 minutes. Serve this wonderful dessert.

“This dessert is one of our family’s favorite holiday recipes. Its texture and the way it melts in your mouth is just perfect. My kids just keep eating these one after the other. This is a dish my husband and I have relished from our childhood, and it’s now one of the top favorite desserts for my kids, too.”

Submitted by: DeepavijiReaders.com Customer, www.foodandbeyondfans.blogspot.com

Ingredients:

Directions:

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Pumpkin Panache

1 ¼ c. almond milk

1 c. pumpkin (be careful you are purchasing pumpkin, not pumpkin pie filling)

1 pkg. of sugar free vanilla pudding (94 calories serving size)

Cinnamon to taste

Mix ingredients together. Place in refrigerator to cool. Serve.

“Pumpkin Panache has only 120 calories per cup. Everyone loves pumpkin during the holidays, so why limit it to a few high-calorie snacks? My health-conscious family gets to enjoy this treat with no guilt.”

Submitted by: Mary Lu WilliamsReaders.com Customer

Ingredients:

Directions:

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Easy Caramel French Toast

1 c. firmly packed light brown sugar

1 c. butter

2 Tbsp. light corn syrup

12 1-inch thick French bread slices

6 large eggs, beaten

1 ½ c. milk

1 tsp. pure vanilla extract

¼ tsp. salt

Combine sugar, butter, and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stirring constantly. Coat a 13x9x2-inch baking dish with cooking spray. Pour butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl, combine eggs, milk, vanilla, and salt, whisking together well. Pour egg mixture over bread. Cover and refrigerate for 8 hours. Bake uncovered at 350 degrees F for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with whipped cream or whipped butter.

“This is my go-to breakfast dish when family gathers for the holidays. I don’t want to be stuck in the kitchen while everyone else is visiting or opening gifts, so I came up with this recipe that can be made ahead. And the caramel topping means no syrup is required!”

Submitted by: Mary Marlowe LeveretteReaders.com Customer

Ingredients:

Directions:

46

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